- 1/2 cup unsalted butter, softened
- 1/2 cup sugar (brown, granulated or Demerara all work great)
- 1 large egg
- 1/2 cup molasses or black treacle
- 3 tablespoons freshly grated ginger, packed (about 50 g)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup Guinness (water or buttermilk can be substituted for a non-alcoholic version)
- 1 1/3 cup all-purpose flour
- 1/2 cup unsalted butter, softened (110 grams)
- 1/2 cup cream cheese (110 grams - the brick kind)
- 2 tablespoons freshly squeezed lemon juice
- 1/2 teaspoon vanilla extract
- 2 cups icing sugar
- Preheat the oven to 350 F or 180 C and line a 12-cup muffin tray with cupcake liners.
- In a bowl, cream together the butter and sugar until light and fluffy.
- Add in the egg and molasses and continue to blend.
- Stir in the ginger, making sure to mix well so that it is evenly distributed throughout the batter.
- Toss in the cinnamon, nutmeg, baking powder, baking soda and salt.
- Alternate the Guinness and the flour in three batches, starting with the Guinness and ending with the flour. The mixture will clump slightly, but it will come together once everything is incorporated.
- Spoon the batter into the muffin liners. Using an ice-cream scoop to do this ensures even amounts of batter for each cupcake.
- Bake for roughly 20 minutes or until a toothpick inserted comes out clean.
- Cool completely before frosting.
- Beat together the cream cheese and butter until fluffy.
- Add the vanilla and lemon and continue to mix.
- Slowly add in the confectioners' sugar, tasting to ensure good flavor.
- You may add less based on the texture of the sugar- the more sugar you add, the less stiff cream cheese icing becomes. 1 1/2 to 2 cups is perfect for us.
- For a fancy finish, spoon the icing into a piping bag, snip off the end and pipe dollops of frosting atop the beautifully browned cupcake.
- Top with crumbled up cupcake or sprinkles.